Coconut Red-Lentil Curry
From the kitchen of CarlyRed lentils dissolve into creamy coconut milk spiked with warm spices, ginger, and jalapeño heat. Zucchini softens into the broth, creating a comforting one-pot meal that's ready in under thirty minutes. Finish with fresh cilantro.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 medium onion, finely chopped
- 12 tablespoons vegetable oil
- 11 tablespoon finely chopped peeled fresh ginger
- 12 garlic cloves, finely chopped
- 11 teaspoon ground cumin
- 11/2 teaspoon ground coriander
- 11 teaspoon turmeric
- 11 teaspoon salt
- 11 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
- 12 cups water
- 11 1/2 cups dried red lentils (10 oz)
- 11 (13- to 14-oz) can unsweetened coconut milk
- 11 lb zucchini (2 medium), cut into 1/4-inch dice
- 11 cup loosely packed fresh cilantro sprigs
- 1Accompaniment: white rice
Instructions
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.